Ideal for one Breakfast different than usual or one snack, the soft cake with milk cream it’s a sweet gluttonous and scenographic. The filling, with fresh cream, honey and vanilla flavored is a real treat!
Ingrediants
- 120 g of granulated sugar
- 3 eggs at room temperature
- 90 g of flour 00
- 1 teaspoon of baking powder for cakes
- 1/2 vanilla bean
- 1 pinch of salt
For the cake
- 200 ml of milk
- 25 g of corn starch
- 140 ml of fresh cream
- 1/2 vanilla bean
- 1 teaspoon of honey
- powdered sugar
For the cream
For the garnish
Soft and candid, the soft cake with milk cream is a classic dessert that we offer you with a variant that will captivate you. appearance is reminiscent of the famous Paradise cake, which you can also find in the version inspired by the famous Kinder snacks.
In fact, the soft cake with milk cream is made even more delicious by the soft filling enriched with fresh cream and vanilla flavored. the only care you must have to prepare this cake is to carefully cut the two discs of dough at the time of the delicate filling operation.
For the rest, follow the procedure and in just over an hour your cake is ready. A sprinkle of powdered sugar and you can serve it as rich Breakfast or snack, which will surely make your diners happy.
OTHER DELICIOUS RECIPES
: Cocoa cake with milk cream, Kinder Delice cake, Victoria sponge cakeHow to prepare: Soft cake with milk cream
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
50 min
- Portions
-
8
How to prepare: Soft cake with milk cream
Begin the preparation of the soft cake with milk cream: in a bowl with an electric mixer (or in the bowl of the planetary mixer) whisk the egg whites with a pinch of salt until the mixture is frothy. Gradually add the sugar and whisk until a swollen and foamy mass is obtained. Incorporate the beaten egg yolks separately together with the vanilla seeds and always mix with an electric mixer. Add the sifted flour with the baking powder and continue to mix until the mixture is smooth.
Transfer the mixture to a 20 cm pan lined with parchment paper. Bake in a preheated oven at 170 ° for about 30 minutes, checking the cooking with a toothpick that must come out clean. Once cooked, let your cake cool in the oven with the door ajar. In the meantime, prepare the milk cream: heat the milk with the vanilla bean seeds and the sugar in a saucepan over low heat. Mix well to dissolve the sugar.
Add the sifted cornstarch and honey and keep stirring until it thickens. Transfer the cream to a bowl and cover it with cling film. Let it cool to room temperature.
Once cooled, add the whipped cream, stirring from bottom to top to avoid removing the cream. Turn out the cake, which must be at room temperature, turn it upside down on a plate so that the base becomes the top.
Cut the cake in half with a serrated knife. Fill with the prepared cream and level. Cover with the upper disc. Sprinkle your soft milk cream cake with icing sugar to taste.
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